Abstract: In order to maintain the storage quality of raspberry and prolong the shelf life, this experiment used "Festival" as the test material to study the preservation effect of different concentrations of garlic extract on raspberry.In this experiment, the raspberries were soaked for 5 min with garlic extracts of a concentration of 60, 90, 120, and 150 mg/mL, and stored at a temperature of 4 ℃ and a relative humidity of 90% in constant temperature and constant humidity chamber, the changes in the total number of colonies, decay rate, firmness, nutritional quality, sensory quality, MDA content, shelf life during storage were analyzed. The results showed that garlic extract had a significant preservation effect, which could better inhibit the growth and reproduction of microorganisms, reduce the rate of decay, maintain higher firmness, reduce the loss of nutrients and MDA content, and improve the sensory quality, prolong the shelf life. Comprehensive analysis showed that among the four treatment concentrations, 120 mg/mL garlic extract had the best preservation effect and no odor, and the shelf life was extended by 6.4 days. Therefore, 120 mg/mL garlic extract can well maintain the storage quality of raspberry and has certain application potential in the green production of raspberry.